Mustard

I sometimes like to make my own mustard. Like many recipes such as these, you think its some long drawn out complicated process and it turns out to be simpler than you think. I did quite a bit of research to look at the various recipes out there, also a trip to Fallot moutarderie while in Beaune was interesting to see their processes. Mustard is made by
the addition of liquid (water, vinegar, wine, beer, cider etc...) to mustard seeds and
whatever else flavouring you care to add. I generally add 1 and half times the amount of liquid to
seeds as they tend to absorb the liquid quite well.

There are three different types of mustard seed and they will produce different results. Yellow/White can pack a lot of heat, brown they tend to have a milder flavour and not so much heat and black which have a good kick and are more bitter in flavour. I tend to use either yellow or brown when making mine. Next up is the liquid, it is pretty much up to you what you'd like to use. When I first made mustard I just went for a basic recipe and used water and a small amount of vinegar. I like to leave the seeds for a few days in the fridge to absorb the liquid. After that you can liquidise the mixture for a smoother mustard or leave it as it is for a rough texture, up to you. Here is my recipe for cider vinegar and honey mustard, this one is made using vinegar as the base liquid.

100g brown or yellow mustard seeds or a mixture of both
150ml cider vinegar
20ml honey

Place the seeds, honey and vinegar in a glass bowl and cover
with cling film
Place in the fridge for 3-4 days until they have absorbed all or most of the liquid
Using a hand mixer or food processor pulse the seeds until they form a paste
like mixture
Place into a clean sterilised jar with a
lid, this will keep for several months in the fridgeI always give the mustard a few days before eating as often it can be a bit bitter after pulsing, the flavours will start to mellow and develop